Eat More Plants.

Raw Chocolate Fudge.


Because everybody needs chocolate sometimes, right?

Super easy, mostly raw, chocolatey fudge.

I decided to make my own nut butter for this, which you don’t have to do but I never tried to make nut butter in my ninja blender and I wanted to test it out. It worked great, took a long time, maybe 10 minutes of continuous blending but it worked. I’m trying to figure out if it’s cheaper to make my own nut butters at home. Nuts are expensive regardless of what form you buy them in. I bought a pound of raw, organic cashews for $12. So figure I ended up with about 2 cups of cashew butter by the end…a jar of cashew butter costs…$15? I guess it’s not a huge difference but good to know how easy it was.



1 c nut butter, I used cashews because I think they make the creamiest butter and won’t overpower any other flavors
1/3 c unrefined coconut oil
1/4 c maple syrup or for completely raw use agave
1/4 c cocoa powder or carob powder
Pinch of salt

First decide whether you want to make your own nut butter or buy it. If you’re going to make it yourself, you’ll need one cup of nut butter for the fudge so keep that in mind. I made more because I know I’ll use it in other things. 2 cups of cashews yields approximately 1 cup of cashew butter.

Blend 1 cup of nut butter with 1/3 c unrefined coconut oil. These will mix better if they are both at room temperature.
Pour mixture into a bowl and stir in remaining ingredients.
Use a loaf pan lined with plastic wrap or cupcake molds (to make it easier to remove once frozen) and scrape your mixture in. Flatten out with the back of a spoon if necessary. I always press in a couple walnuts or chocolate chips for added texture.
Freeze for at least an hour before serving. The fudge will not need much time to defrost before eating, it stays fairly soft.
Keep leftovers plastic wrapped and frozen for best results.

2 Responses to “Raw Chocolate Fudge.”

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